Hummus… No words needed. The End.
Just kidding. But seriously, there is nothing like homemade hummus. It’s SO easy and it trumps any store bought hummus 1000000x. This recipe is the best in my opinion, it’s come out of lots of trial and error over many years, to get the balance of textures and spices just right and also experimenting with canned vs dried chickpeas. I’m all up for making things easier where possible (à la Nigella), and I’ve got nothing against canned chickpeas, but for hummus, I truly believe it’s worth soaking your own.
I mean, you literally put them in a bowl with water and leave them for 8 hours. Easy as.
So, I have another little update for you and it’s very exciting. Lauren Caris Cooks is having a makeover! Now, before you get too excited (no? It’s just me who’s that excited?) it’s not going live until near the end of the year, but what this means is I need to take a slight step back from posting twice a week to really throw myself into everything that needs to happen before it’s ready. The hubbs and I are literally going to code this baby ourselves, it’s a skill that I think we both feel is valuable to learn and understand, and I’m also really working hard to improve my food photography. I’m still going to be bringing you at least 1 post a week, maybe 2 when I have time, but I’m not going anywhere! This is a small step back to allow for much bigger and better things, and I am SO excited to make this space an even better experience for all of YOU beautiful people.
Mushy bit over. Let’s enjoy hummus together.
The Only Hummus Recipe You’ll Ever Need
Serves: 4-6 People
1 Cup Chickpeas (Soaked overnight in cold water)
2 Cloves Garlic
2 Tablespoons Lemon Juice
2 Tablespoons Tahini
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
2 Tablespoons Olive Oil
1/2 Teaspoon Ground Cumin
4-5 Tablespoons of the Chickpea Cooking Water
For Topping (optional) Some cooked chickpeas, more olive oil, fresh chopped coriander, smoked paprika… etc…
1. Place the chickpeas in a large bowl and cover generously with cold water. Cover with a tea towel and leave to soak overnight or for a minimum of 8 hours. After soaking, drain and thoroughly rinse the chickpeas. Bring a large saucepan of water to the boil and add the chickpeas, simmer for 90 minutes then drain and rinse thoroughly. Reserve some of the cooking water for later.
2. Add the chickpeas, garlic cloves, lemon juice, tahini, salt, pepper, olive oil and cumin to a food processor. Pulse until the hummus reaches a smooth consistency. I like my hummus to still have some texture, but if you like it more creamy, pulse for longer.
3. Lastly add the cooking water one tablespoon at a time and pulse to mix in between each addition. I like 4 tablespoons for a medium consistency but you can add more or less depending on how you like your hummus. The more water you add, the thinner and creamier your hummus will be. Just be sure to add it 1 tablespoon at a time so as not to take it too far!
Note – Store hummus in the fridge in an airtight container for up to 1 week.